UNIVERSITY OF THE PHILIPPINES ... - UPMin

(1)

FIRST YEAR, FIRST SEMESTER

Course No. Course Description Lecture Lab Units Prerequisite/s

BIO 1 General Biology I 2 1 3

CHEM 16 General Chemistry I 3 2 5

MATH 11 [or MATH 17] College Algebra [or Algebra and

Trigonometry] 3 [5] 3 [5]

FST 100 Overview of Food Science and Technology 1

GE AH 3 3

GE SSP 3 3

GE MST 3 3

PE 1 Foundations of Physical Fitness (2) (2)

NSTP 1 National Service Training Program (3) (3)

21 [22]

FIRST YEAR, SECOND SEMESTER

CHEM 17 General Chemistry II 3 2 5 CHEM 16 & MATH 11 or MATH 17

MATH 14 Plane Trigonometry 3 3 MATH 11

STAT 1 Elementary Statistics 3 MATH 11 or MATH 17

MCB 1 General Microbiology 3 3

ANSC 10 Introduction to Animal Science 3 BIO 1

GE MST 3 3

GE AH 3 3

PE 2/4 Foundations of Physical Fitness (2) (2)

NSTP 2 National Service Training Program (3) (3)

20 SECOND YEAR, FIRST SEMESTER

CHEM 32 Quantitative Inorganic Analysis 3 2 3 BIO 1

MATH 26 Analytical Geometry & Calculus I 3 3 MATH 14 or MATH 17

MCB 180 Introductory Food Microbiology 3 MCB 1

PHYS 3 General Physics I 2 1 3 MATH 14

CRSC 10 Fundamentals of Crop Science

3

^{BIO 1}

GE SSP 3 3

PE 2/4 (2) (2)

20 SECOND YEAR, SECOND SEMESTER

CHEM 31 Elementary Organic Chemistry 3 3 CHEM 17

CHEM 31.1 Elementary Organic Chemistry 2 2 CHEM 17

FST 130 Food Engineering I 3 3 MATH 26 & PHYS 3

FST 150 Sensory Evaluation of Food Products 3 3 STAT 1

GE MST 2 1 3 PHYS 3

GE AH 3 3

GE SSP 3 3

PE 2/3/4 (2) (2)

20 THIRD YEAR, FIRST SEMESTER

FST 140 Food Processing I 3 3 FST 130 & MCB 180

FST 141 Food Processing II 3 3 FST 130 & MCB 180

FST 131 Food Engineering II 3 3 FST 130

CHEM 160 Introductory Biochemistry 3 3 CHEM 31 & CHEM 31.1

MGT 101 Concepts and Dynamics of Managment 3 3 COI

ECON 11 General Economics 3 3

GE MST 3 3

19

UNIVERSITY OF THE PHILIPPINES MINDANAO

Ofﬁce of the University Registrar

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

(2)

THIRD YEAR, SECOND SEMESTER

FST 101 Food Chemistry 2 1 3 CHEM 160

CHEM 131 Technical Analysis I 4 4 CHEM 31, CHEM 31.1 & CHEM 32

FST 147 Principles of Product and Process Development 3 3 FST 140 & FST 141 (or COI)

FST 1456 Food Safety and Quality Assurance 3 3 MCB 180

MGT 131 Introduction to Human Relations and

Behavior in Organizations 3 3 MGT 131 or COI

NSM 192 Scientiﬁc Research Process 3 3 STAT 1, Junior Standing

19 THIRD YEAR, SUMMER

FST 197 Plant Practice 3 3 CHEM 131, FST 140 & FST 141

3 FOURTH YEAR, FIRST SEMESTER

FST 148 Product Packaging, Nutritional Labeling

and Marketing 2 2 FST 147

FST 161 Food Processing Management 2 2 FST 140, FST 141 & MGT 101

FST 162 Food Processing Waste Management 2 2 FST 140 & FST 141 FST 181 Current Issues and Trends in Food

and Nutrition

2 2 Senior Standing or COI

SPECIFIC OPTION REQUIREMENT 3 3

GE AH 3 3

17 FOURTH YEAR, SECOND SEMESTER

PI 100 The Life and Works of Jose Rizal 3 3 Junior Standing

FST 199 Undergraduate Seminar 1 1

GE SSP 3 3

GE AH 3 3

GE SSP 3 3

SPECIFIC OPTIONS REQUIREMENT 3 3

16 TOTAL NUMBER OF UNITS - 156 - 157

NOTE: The speciﬁcation of the domain [i.e., GE (AH), GE (SSP) and GE (MST) of the GE courses for any semester is intended primarily to help the students keep track of the number of GE units he/she has taken in each domain. Nothing in this document therefore prevents a student, for example, from taking a GE course in the AH or NSM domain, when the checklist provides a GE (SSP) course for a particular year or semester, so long as the number of required GE units in each domain is complied with.

Genral Education

ARTS and HUMANITIES DOMAIN

(15 units) SOCIAL SCIENCE and PHILOSOPHY

DOMAIN (15 units) NATURAL SCIENCE and MATHEMATICS DOMAIN (15 units)

AH 1 COMM I SSP 1 HIST I MST 1 NASC I

AH 2 COMM II SSP 2 HIST II MST 2 NASC II

AH 3 COMM III SSP 3 SOSC I MST 3 MATH I

AH 4 HUM I SSP 4 SOSC II MST 4 STS

AH 5 HUM II SSP 5 PHLO I MST 5 Biotechnology & Society

AH 6 Visual Comm & Society SSP 6 Wika at PagkaPilipino MST 6 Biodiversity Challenge AH 7 Signiﬁcant Themes in Lit SSP 7 Hitchiker’s Guiide to Mindano

SPECIFIC OPTION REQUIREMENT (9 units from any of the following)

Food Business Managment Option:

MGT 111 Principle of Accounting 3 3 COI

MGT 191 Supply Chain Managemet 3 3 MGT 101

FST 198 Capstone in Food Business Management 3 3 All FST major courses & all required MGT courses Food Processing Option:

FST 190 Special Problem (required) 3 3 COI

And any two 3-unit courses from the following

FST 145 Fruits and Vegetable Processing 3 3 COI

DSC 135 Introduction to Dairy Technology 3 3 CHEM 31 & CHEM 31.1 (or COI)

FST 191 Special Topics 3 3

HORT 109 Postharvest Handling and Storage of

Perishable Crops 3 3 BOT 20 or COI

ANSC 150 Meat Processing 3 3 ANSC 10

Food Science Option:

FST 200 Undergraduate Thesis 6

And any two 3-unit CSM courses approved by adviser 3 3

Last modiﬁed: 03/18/08